Smart Recipe Kitchen

2026-05-10

This one-pan dinner is bright, comforting, and practical for a busy evening. Serves 4.

Ingredients:

• 1 1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup dry orzo
• 2 1/4 cups chicken broth
• 1/2 cup half-and-half
• 1 teaspoon dried oregano
• 1 lemon, zested and juiced
• 3 cups baby spinach
• 1/3 cup grated Parmesan
• 2 tablespoons chopped parsley

Instructions:

1. Season the chicken with 3/4 teaspoon salt and the pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 6 minutes until browned and cooked through, then transfer to a plate.
3. Lower the heat to medium. Add the garlic and cook 30 seconds.
4. Stir in the orzo, broth, half-and-half, oregano, and remaining 1/4 teaspoon salt. Bring to a gentle boil.
5. Reduce to a simmer and cook 8 to 10 minutes, stirring often, until the orzo is tender.
6. Stir in the lemon zest, lemon juice, spinach, Parmesan, and cooked chicken. Cook 1 to 2 minutes until the spinach wilts.
7. Finish with parsley and serve.

Why it works:

Orzo cooks directly in the broth, which gives the dish a lightly creamy texture without much extra effort.

Timing:

Prep 10 minutes, cook 20 minutes, total about 30 minutes.